What to do w/ Fresh Strawberries?
It's strawberry season around these parts, so I am committed to conjuring up some new strawberry dishes. What are some favorites that are not short cake?
Have you ever tried a Strawberry Soup? My Dad used to make this just by pureeing the berries and then adding a bit of cream, but I've seen recipes that use yogurt or sour cream and other spices for flavorings
We like to eat them (and eat them and eat them) dipped in marscapone mixed with honey - cool whip for grown-ups!
I can't wait for this year's trip to Plant City for some strawberry goodness. I like to slice them and pair them with yogurt, maybe sliced banana, add some Kashi- so good. Also great on pancakes, french toast, toss into the magic bullet when it's smoothie time. I've made fruit salsa with them and a few other diced fruits-serve with cinnamon pita chips (cute when you plate it with a dollop of sweetened yogurt like a pile of nachos). I'll need this post when I run out of ideas myself!
-walnuts, spinach, romaine, sliced strawbs, sliced pears, feta, balsamic vinegarette
-make a strawb vinegarette (puree strawbs with olive oil, balsamic, dijon mustard, S&P to taste)
slice them and soak in a simple syrup, then use to fill yeast donuts
im guessing strawberry shortcake is too on the nose....
slice and grill along with other fruits - i'd do the strawberries on a piece of aluminum foil so you don't risk losing them between the grates; then serve on top of plain yogurt or ice cream
And here are two more salads to consider:
Romaine, watercress and baby spinach with sliced strawberries, thinly sliced red onions tossed in a simple vinaigrette made from red wine vinevar, evoo, S&P and sweetened with a bit of sugar (use about a tbsp per cup of vinegar).
Strawberries, blueberries, and torn basil tossed with salad greens of your choice, and a balsamic vinaigrette.
Well if it is strawberry season for you, I assume you must be a lot warmer than I am! If so, then this recipe for a Frozen Strawberry Margarita Pie is excellent. I've made it during the summer and it was a big hit. Gosh, you're making me miss my flip flops!
Slice them up, sprinkle a little bit of sugar on 'em (if needed) and then a big dollop of sour cream on top of that.
Breakfast of champions!
I've sliced 'em up small and baked them into brownies--about 1/4 to 1/2 cup of fruit (my ultimate favorite brownie add-in is fresh raspberries with white chocolate chips). How wrong is it to want to go raspberry picking just to bake brownies? Yet it happens every year. And my go-to brownie recipe is the Ghirardelli recipe right on the can of the Sweet Ground Chocolate and Cocoa.
Lots more work than the other replies - there's a Swedish recipe for a strawberry cake - fresh strawberry jam and whipped cream between sponge cake layers topped with more cream and fresh strawberries. Amazing.
I love this Strawberry Bread. I usually make it when I have a lot of strawberries that are about to go bad. I've added bananas at times and I've also added blueberries. Note that the recipe makes to loaves but you can easily scale it down to 1 right on the website.
Also in FL and just got back from strawberry picking (dragged by friends!) =)
Call me weird but I love strawberry flavored things but absolutely hate eating a strawberry...the texture makes me gag!
What would you guys recommend for me to do with strawberries after blending them in the food processor besides strawberry milk shakes??
If you're talking about making a strawberry puree from fresh they make a wonderful addition to basic preparations like Greek yogurt, hot oatmeal, french toast or pancake topping.
But if you like fruit bars the filling can be used in place of stewed fruit or jam called for in many fruit bar cookie recipes.
I even enjoy fresh strawberry puree on simple scrambled eggs.
Add to vanilla ice cream, as a swirl, part-way through the processing time (if you have an ice cream maker).
Use in trifle.
Fill crepes. Or Linzer cookies.
Beef Steaks - simmer strawberry sauce with a dash of sugar and lemon juice til reaches a thin jam consistency; strain and let cool. toast some peppercorns in a pan, then add beef stock, unsalted batter, and boil to reduce by half. stir in the strawberry sauce and some more lemon juice. you can also add balsamic vinegar if you like. simmer til comes together. broil or grill steak and top with sauce.
Shrimp Salad - grill shrimp brushed with sesame oil; in a food processor combine strawberries (or your sauce), jalapenos (deseeded and chopped), cider vinegar and sugar; serve sauce drizzled over shrimp on greens.
1/2 Vidalia onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1 jalapeno pepper with seeds removed and diced
1 large ripe tomato, diced
1/2 cup apple cider vinegar
1 1/2 tspns garlic powder
12 large ripe strawberries, hulled and cut small
Parsley and cilantro
Marinate diced veggies in vinegar for 1 hour. Sprinkle cut strawberries with a teaspoon or so of sugar and let them macerate. Add garlic powder, parsley and cilantro to veggies. Add strawberries. Refrigerate until very cold. Serve with tortilla chips or warm over grilled chicken
i just saw a grilled sandwich made with strawberries and young goat cheese -- maybe arugula, too). intriguing!
6 tablespoons butter or margarine, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed fresh strawberries
In a mixing bowl, cream butter and sugar for 2 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.
In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.
i've been doing the jamba juice in a bag thing (the ones you can buy in the frozen section at the market).
i hull them, slice, freeze, and store em in ziploc bags. same with banana slices. i'd freeze yogurt too if i could find the dang ice tray! anyways, when i'm in the mood for a smoothie, i grab the blender, pop in some frozen banana and strawberry slices. add yogurt and apple juice, then blend. wa-laa!
oh yeah, adding ice is optional. i find that the frozen fruit can cut that part out...
I've become somewhat of a cottage cheese junkie - espeicially the 4% fat variety. I tried the 2% and it was a waste of my taste buds, but the fattier kind, mmm...
Anyway, I recently went strawberry picking and later that day enjoyed a bowl of cottage cheese with sliced strawberries, a sprinkle of sugar and a dousing of good balsamic vinegar and a sprinkle of black pepper. Yum. (see my post from 2 yrs ago above - ha).
Strawberries...alone or mixed with other berries such as blueberries and/or blackberries... are great in a very easy rustic fruit tart I often make (see below)
If you have a juicer, strawberries and apples juiced together are divine!
RUSTIC FRUIT TART
This is a very easy, extremely good tart to make, even last minute, as long as you have some fruit and a sheet or two of puff pastry in the freezer:
- 2 sheets puff pastry
- fresh fruit: apples and/or strawberries, blueberries, raspberries, peaches, blackberries… your favorite, alone or in combo
- Lemon juice
- Brown sugar
- If desired: cinnamon, cloves, ginger, liquer such as Cointreu or Grand Marier
- Defrost and roll our puff pastry
- Toss fruit in a bowl with juice of half a lemon, a small handful of brown sugar (a little more if you like it very sweet.. I like the fruit itself to be the sweetener) and cinnamon/cloves/ liquer if desired. The fruit should be wet but not dripping
- Pile the fruit in the middle of the puff pastry
- Fold four sides of puff pastry up over the fruit, leaving the middle exposed. You can do this in a variety of ways, depending on how you want it to look. You can’t mess this up. Just make sure there is no escape for the juices.
- Dot with butter and sprinkle with a little more brown sugar
- Bake, on parchment, at 350 for 20 minutes, checking at 15 to make sure it does not over-bake. Depending on the amount of fruit, it could go up to 25.
- Serve solo, with ice cream, or whipped cream.
i love a salad of baby greens, strawberries, fennel, and pistachios with goat cheese or feta and a champagne or raspberry vinegar vinaigrette.
strawberry ice cream is always lovely, or fresh strawberry pie. strawberry shortcakes with whipped creme fraiche. or on top of mascarpone cheesecake with some aged balsamic and freshly cracked black pepper.
My friend Patty featured this very salad on her blog today, but with burrata rather than straight fresh mozz. It looks incredible. Makes me want to pick up the Dorie cookbook as every recipe I've seen from French Fridays with Dorie looks like a must-try!
Also saw a recipe for strawberry rhubarb mojitos--another one on my must-try list while strawbs are ripe for the pickin'!
That salad is amazing and with burrata would be transporting. M doesn't like either tomatoes or strawberries very much, but loves it. The two flavors together are astonishingly good.
The guests I served it to the first time were casting glances askance at the dish as I was preparing it (and I was wondering, too) but the synergy is great.
The book is very good too - I've liked what I've made from it very much (the daube and the pork tenderloin with oranges) - but whether it was that I read it through when I was sick or my inner curmudgeon was on red alert, I found the style just a tad more on the self-congratulatory than on the breezy, charming side I was expecting.
When in season, I always have strawberries in the fridge but they don't last past washing & hulling them and then eating them over the kitchen sink!!! Occasionally I'll do them with balsalmic & black pepper or with non fat vanilla yogurt, but other than that I just can't keep away from eating them before finding a recipe.
We just "discovered" our favorite way to eat them - mix mascarpone and ricotta (1:2 or 1:1, depending on how much you like mascarpone) with a little honey and cinnamon if you like it. Dip the strawberries in it like it's whipped cream. Heavenly!